Vegan Almond Mexican Vanilla Cookies with Extract

Ingredients

• 2.25 cups all-purpose flour (270 g)
• 1 cup vegan butter, softened (227 g)
• 0.75 cup granulated sugar (150 g)
• 0.75 cup brown sugar, packed (160 g)
• 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
• 1 tsp baking soda (5 g)
• 0.5 tsp fine sea salt
• 2 tsp VanillaGoods Mexican vanilla extract (10 ml)
• 0.5 cup almond flour (56 g)

Instructions

1. 1. Flavor note: Fold the almond flour in gently to keep the texture tender.
2. 2. Cream the softened butter with both sugars until fluffy and lightened, about 2-3 minutes, then beat in the vanilla.
3. 3. Add the flax eggs and mix until the dough is smooth and uniform.
4. 4. Stir in the flour, baking soda, and salt until just combined and no dry streaks remain; don't overmix.
5. 5. Scoop rounded tablespoons onto lined baking sheets, spacing them apart. Bake at 375F (190C) for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft.
6. 6. Let the cookies rest on the sheet for 5 minutes to finish setting, then transfer to a rack.